TUSCAN CHICKEN STEW

1 pound chicken breasts, no skin, no bone -- cut into 1" pieces
1/2 teaspoon dried rosemary -- crushed
2 teaspoons olive oil
2 teaspoons minced garlic
1/2 cup nonfat low sodium chicken broth (or more as needed)
15 1/2 ounces canned cannellini beans -- rinsed and drained
7 ounces roasted red peppers -- drained, cut into 1/2" pieces
3 1/2 cups torn spinach

Combine chicken, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper; toss well. Heat oil in a large non-stick skillet over medium-high heat. Add chicken mixture; sauté for 3 minutes. Add garlic; sauté 1 minute. Add broth, beans, and peppers; bring to a boil. Cover, reduce heat; simmer 10 minutes or until chicken is done. Stir in spinach; simmer 1 minute. Yield: 4 servings.

Per Serving: 290 Calories; 5.9g Fat (18% calories from fat); 34.8g Protein; 25.1g Carbohydrate; 5.1g Dietary Fiber; 66mg Cholesterol; 162mg Sodium.

Exchanges: 4 1/2 Grain(Starch); 5 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.